Carnitas cuts explained: leg, shoulder, ribs, maw and flank

Anyone ordering carnitas by the kilo for the first time asks the same things: "what is espaldilla?", "what is buche?", "what do you recommend?". The names aren't obvious, and the cuts really are different.

Here they all are, split the way the menu does: traditional (leg, crispy skin and shank) and special (shoulder, ribs, maw and flank).

Traditional cuts, $580 per kilo

Pork leg (pierna or maciza)

In Monterrey many people call it maciza: same cut. The lean meat of the pig and our best seller. Clean flavor, tender fiber. If it's your first time and you don't know what to order, order pierna. It's the favorite of families with kids.

Crispy skin (cuero)

Also called cuerito. Pork skin slow-cooked until it's soft inside and golden outside. Intense flavor and a texture not everyone likes, but whoever likes it, likes it for good. Many people order a quarter of cuero to go with the leg.

Pork shank (chamorro)

The lower part of the hind leg. We sell it by the piece, not by the kilo, and the price depends on that day's size. It has bone, and the meat on the bone is where the flavor is.

Special cuts, $640 per kilo

Shoulder (espaldilla)

The upper part of the front leg. It has more fat running through the meat than the leg, so it comes out juicier.

Ribs (costilla)

Bone-in pork ribs. Plenty of fat and plenty of flavor. Whoever orders it rarely shares.

Pork maw (buche)

The pig's stomach. Deep flavor and firm texture. It's mostly ordered by people who already know carnitas, and by michoacanos who walk in saying "qué pasó, paisano". If you've never tried it, add a quarter to your usual order.

Flank (aldilla): only the last Sunday of the month

A muscle from the pig's belly, fibrous and juicy. We make it only on the last Sunday of each month, the way Don Hugo has done it from the start. Some customers come only on that Sunday. Here is the next date.

What should I order the first time?

The Family Package: ½ kg of carnitas, guacamole with chips, ½ liter of charro beans, melted cheese, tortillas and salsa, for 2 to 4 people. It's $535 with traditional cuts and $565 with special cuts.

Can I mix cuts?

Yes. By the kilo you can combine any cuts, say half leg and half shoulder, and each part is charged at its own price. For large orders with several cuts, call +52 81 8347 2312 a day ahead.